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Dining In

Recipe: Mama Mia, Meatball Soup

mama-mia-meetball-soup

For a satisfying, soul warming meal, serve Mama Mia, Meatball Soup with crusty artisan or garlic bread. This makes a lot of soup, perfect for eating while watching the football playoffs or Super Bowl with family and friends!

Ingredients

Meatballs:

  • 1-1¼ pounds ground turkey breast or lean ground beef
  • ½ cup cooked long grain white rice
  • 1 egg
  • 1 teaspoon minced garlic
  • ½ cup cornmeal
  • ½ teaspoon crumbled dried basil
  • 2 tablespoons whole milk

Soup:

  • 6-8 cups chicken stock
  • 3-4 cups beef stock
  • 1½ teaspoons crumbled dried basil
  • 1½ teaspoons crumbled dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon hot pepper sauce
  • 1 tablespoon minced fresh parsley
  • 2 small leeks, cleaned, sliced
  • 1 cup chopped bell peppers
  • 1 pkg. peeled fresh baby carrots
  • 1 (28-oz.) can crushed or chopped tomatoes
  • salt, freshly ground pepper, to taste
  • fresh parsley and/or basil, chopped, for garnish
  • grated parmesan, optional

Directions

  1. Mix all the meatball ingredients together. Cover; chill for up to 1 hour.
  2. Pour the stocks into a large pot. Over high heat, bring to a boil then reduce to a simmer. Add the basil, oregano, chili powder, hot pepper sauce, and 1 tablespoon parsley. Add the leeks, peppers, carrots, and tomatoes. Let cook until the carrots are softened, approx. 15 minutes.
  3. Shape the meat mixture into 1-inch balls and drop into the stock one at a time. Make sure the stock remains simmering. Season with salt and pepper. Cook until meatballs are cooked through, approx. 10-15 minutes. Taste soup and adjust seasonings as needed.
  4. Garnish each serving with fresh parsley and/or basil. If desired, sprinkle lightly with parmesan. Makes 8-10 servings.

Source: Barbara Walch

Barbara Walch
Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature, she is one of the Dining Divas. Barbara is a longtime member of the International Association of Culinary professionals (IACP). She is also a community volunteer, serving on the board of directors for City House, a nonprofit that shelters abused children and runaway homeless youth. And she is a member of the hospitality committee for the Plano Symphony Orchestra Guild.

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